Harvest Stuffed Butternut Squash

Name: Harvest Stuffed Butternut Squash
Total time: 35
Yield: 7
Ingredients: 1 medium butternut squash, halved lengthwise and seeds removed; 1 tablespoon olive oil; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon unsalted butter; 4 oz cremini mushroom, trimmed and chopped; 1 garlic clove, minced; ½ teaspoon kosher salt; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; ¼ teaspoon ground coriander; ¼ teaspoon onion powder; ½ teaspoon minced fresh oregano leaves, plus more, whole, for garnish; ¾ cup uncooked jasmine rice; 1 ½ cups water; 1 tablespoon golden raisin; 1 tablespoon dried dark sweet cherries, roughly chopped; ¼ cup Fisher® Chopped Walnuts, plus more for topping squash; ¼ cup crumbled feta cheese

Recipe by Fisher® Nuts from tasty.co

Sides 35 Mins.

Ingredients

7 servings

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1 medium butternut squash, halved lengthwise and seeds removed
•

1 tablespoon olive oil
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 tablespoon unsalted butter
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4 oz cremini mushroom, trimmed and chopped
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1 garlic clove, minced
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½ teaspoon kosher salt
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½ teaspoon ground turmeric
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½ teaspoon ground cumin

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¼ teaspoon ground coriander
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¼ teaspoon onion powder
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½ teaspoon minced fresh oregano leaves, plus more, whole, for garnish
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¾ cup uncooked jasmine rice
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1 ½ cups water
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1 tablespoon golden raisin
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1 tablespoon dried dark sweet cherries, roughly chopped
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¼ cup Fisher® Chopped Walnuts, plus more for topping squash
•

¼ cup crumbled feta cheese

Instructions

Preheat the oven to 400°F (200°C).
Brush the cut sides of each butternut squash half with the olive oil and season with the salt and pepper. Place cut-side down in a large baking dish.
Roast the squash for 15 minutes, then flip cut-side up and continue roasting for 30–40 minutes more, or until a fork inserted into the squash meets little resistance.
While the squash is roasting, make the filling: Melt the butter in a Dutch oven (or similar heavy pot) over medium heat. Add the mushrooms and garlic, and sauté for about 5 minutes, or until the mushrooms have softened and browned slightly.
Reduce the heat to low, then add the salt, turmeric, cumin, coriander, onion powder, minced oregano, and rice. Stir for about 1 minute, or until the spices are fragrant.
Add the water and bring to a simmer. Cover the Dutch oven and cook for 15 minutes, or until the rice is tender. Remove the pot from the heat.
Add the raisins, dried cherries, and Fisher® Chopped Walnuts to the rice and stir to combine.
Scoop the rice mixture into the butternut squash halves. Top with the feta and more Fisher® Chopped Walnuts.
Return the stuffed squash to the oven for 5 minutes, or until the cheese has melted slightly.
Remove the squash from the oven and garnish with fresh oregano leaves. Serve immediately.
Enjoy!